Instructions

1. 1

   For the vanilla ice cream, place the milk, 225ml of cream and 2 split vanilla pods in a large pan. Bring slowly to the boil, stirring frequently.

   
   

2. 2

   Meanwhile, combine 10 egg yolks and 225g of caster sugar in a bowl and whisk well until lightly golden.

   
   

3. 3

   Once the cream mixture has come up to the boil, immediately pour over the egg yolks and sugar and whisk together.

   
   

4. 4

   Strain the custard back into the pan and slowly heat until the custard thickens enough to coat the back of a spoon - be careful not to heat too much as this will cause the custard to split.

   
   

5. 5

   Strain again and pour into a bowl, allow to cool completely before churning in an ice cream maker until it reaches a soft, ice cream consistency. Freeze until ready to serve.

   
   

6. 6

   For the macaroons, whisk 4 egg whites in a bowl until firm and mix in 25g of caster sugar gradually. Once firm, fold in the icing sugar, ground almonds and the seeds from 1 vanilla pod.

   
   

7. 7

   Preheat the oven to 210°C/gas mark 7 and line a baking tray with greaseproof paper.

   
   

8. 8

   Spoon the macaroon mixture into a piping bag with a plain nozzle and pipe small discs onto the baking tray, (about the size of a medium-sized coin) leaving room for them to spread. Place the tray in the oven and cook for 5 minutes or until the macaroons start to brown. Turn the oven off but leave the macaroons to rest inside for 30 minutes.

   
   

9. 9

   Arrange layers of semi-whipped cream, raspberry jam and fresh raspberries on the flat side of a macaroon then top with another to make a sandwich. Repeat with the remaining macaroons and filling and serve with the vanilla ice cream.